To Chocolate lovers,
When a food manufacturing company asks to participate in taste testing and evaluate a product, we know there is more than gather simple critical information about the consumer preferences. These results help them to improve existing products and develop new ones, so this is a big responsibility.
I recently had the opportunity to enjoy and introduce Pernigotti gianduia spread creams to some sweet tooths. This was a big responsibility but an amazing project.
Do you know Pernigotti?
Pernigotti is an Italian company of the confectionary tradition, founded in Novi Ligure (Piedmont Region) in 1860 as a small industrial company that produced torroni. Later, the company started its production of chocolate and the famous Gianduiotto was born.
I'm sure you have seen in some pastry shop this most appreciated icon of the Italian chocolate tradition: a mini ingot shaped and foil wrapped chocolate hazelnut blend. Still today Pernigotti is the market leader.
The historical Italian brand was acquired by the Toksöz Group and with a modern production plant, Pernigotti today produces chocolate, Easter eggs, nougats, small nougats, puddings and raw-materials for ice cream and pastries and the delicious gianduia and dark gianduia spread creams.
These creams, made with high quality ingredients do not contain vegetable fats derived from palm, coconut, sunflower and peanut and are totally gluten free.
My favourite dark Gianduia spread cream not only is delicious between two slices of bread or eat in its natural form but cooked or baked also!
So let’s party and prepare to lose all self control with this recipe.
INGREDIENTS:
Makes about 40 mini balls
- 130 g Pernigotti dark or Gianduia spread cream
- 100 g semi-sweet cookies (I used Digestive biscuits)
- 100 g white chocolate, 100 g milk chocolate and 100g dark chocolate (if you like an intense flavor try the dark chocolate 90%)
- Yummy stuff to sprinkle: shredded coconut, pink pepper, organic lemon and orange zest, dehydrated strawberries cut finely or any dried fruits, chopped hazzelnuts, almonds and pistachios, pine nuts, puffed rice and wheat, and whatever yummy stuf you have in the pantry.
YOU NEED ALSO:
- Paper candy cups
- Styrofoam block
- Parchment paper
- Toothpicks
INSTRUCTIONS:
Blend Digestive biscuit in a food processor until it turns into crumbs, add the Pernigotti Gianduia spread cream and knead well to make a dough. Cover and chill for 1 hour.
When dought is firm enough to handle, shape into balls (less than 1” or about 1,5 cm) and arrange on a baking sheet lined with waked paper. Place in freezer and let chill for 30 minutes.
Melt 3 types of chocolate in a double boiler.
Insert the toothpicks into each cookie balls (about halfway through). Dip them into melted chocolate to cover. Let all the excess drip off, sprinkle yummy stuff and place the cookie bites in styrofoam previously lined with parchment paper.
Refrigerate immediately for one hour.
I found they turned out best if they’re nearly frozen prior to being dipped. It might be easiest to do these in batches, leaving some of the freezer until just before you’re going to dip them.
When all are dipped carefully remove the toothpicks by twisting and gently pulling upward. If you prefer, you can add a nice professional look to your creation decorating with candy cups and place the cookie bites in a box or keep refrigerated in an airtight container for up to two weeks.
Life is good and sinfully delicious ; )
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